Faculty

Ning-Kuang Chuang,
Ph.D

Ning-Kuang Chuang received a Bachelor's degree in Hospitality Management from Purdue University, a Master's degree in Foodservice and Food Studies from New York University, and a Doctoral degree in Hospitality Administration from Texas Tech University. She joined Kent State University in Fall 2005 and teaches both undergraduate and graduate courses such as Lodging Operations, Hotel Convention Sales, Food Production Management, HM Leadership and Organizational Behavior, Current Issues in Hospitality and Tourism Management, etc. Prior to beginning her doctoral study, she was employed at the Southern Taiwan University of Technology and Chung-Hwa University as an instructor and program coordinator in the Hospitality and Tourism Management Department. Her previous industrial experience includes working as an opening team member and executive assistant at a five star international hotel in Taiwan and an assistant to cost controller at the World Trade Center in New York City. Ning-Kuang's general area of research inquiry is career and professional development for both hospitality students and professionals. Her research has been published in top tier peer-reviewed journals such as Journal of Travel and Tourism Research, International Journal of Contemporary Hospitality Management, Journal of Hospitality and Tourism Education, Journal of Human Resources in Hospitality and Tourism, and Asia Pacific Journal of Tourism Research.

Mr. Edward Hoegler

Chef Ed Hoegler, a native of Northeast Ohio, has taken advantage of many opportunities to broaden his horizons, both in the kitchen and out. While studying at Johnson & Wales University Providence campus and accomplishing degrees in Culinary Arts, Foodservice Education, as well as a Masters in Computer Education, Ed collaborated with chefs from all over the world exchanging recipes and techniques from China, Germany, and Russia. He then put his talents to use in the real world and in higher education. For several years, Ed worked with ManorCare Corp where he traveled around the United States getting to know the local cuisine of countless towns in over forty states. After acting as General Manager for various restaurants, university dining facilities, and country clubs, he went on to use his acquired knowledge and skills as a full-time faculty member for the Hospitality Management program at Kent State University. Chef Ed teaches various seminars in etiquette and equal opportunity employment. With the aid of Chef Ed, Kent State’s professional student organizations PCMA and CMAA have raised 10’s of thousands of Dollars. He is also a founding faculty member for The Campus Kitchens Project at Kent State University, (a volunteer organization that repurposes underutilized food) for which he won a “Faculty of the Year Spirit of Serve Award” . As a classically trained French chef with German and Italian heritage, Ed is inspired by the flavors of New England where he learned his craft, as well as the American Southwest, which brings a diverse flair to every dish he makes.

Ju Yup (Jay) Lee, Ph.D.

Ju Yup (Jay) Lee earned his Ph.D. in Hospitality Management from Iowa State University and joined the Kent State University Faculty in 2012. Prior to pursuing his doctoral degree, he received his culinary art degree at the Culinary Institute of America in New York and served as a member of menu development at fine dining restaurants in New York and Chicago. His experience in the foodservice industry includes kitchen operation, food safety and sanitation, restaurant consulting, front-of-the-house service, and revenue management. These experiences have prepared him to be a prospective researcher and educator. As an individual with a strong background in foodservice management, Lee taught Fine Dining Management, Fundamental Culinary Skill Development, and Quantity Food Production and Service Management Experience while obtaining his doctoral degree. Currently, he is teaching Sanitation and Safety Principles and Practices, Hospitality Marketing, Food Production and Service Management, Lodging Operations and Management and other hospitality related subjects at Kent State University. His research interests include foodservice management, food safety and sanitation, marketing, and hospitality education. His research has been published in International Journal of Hospitality Management, Journal of Hospitality and Tourism Research, and Journal of Food Service.

Dr. Swathi Ravichandran, MBA, PhD

Swathi Ravichandran received an MBA in Marketing and a PhD in Foodservice and Lodging Management from Iowa State University. She is currently an Associate Professor and Coordinator of the Hospitality Management program at Kent State University (KSU) and teaches a variety of classes including Hospitality Human Resources Management, Hospitality Legal Issues, Hospitality Meetings Management, and Hospitality Management Practicum. Her research focuses on hospitality human resources management and marketing and has been published in prestigious peer-reviewed journals such as Journal of Foodservice Business Research, International Journal of Contemporary Hospitality Management, Journal of Hospitality and Tourism Education, International Journal of Hospitality and Tourism Administration, and Journal of Human Resources in Hospitality and Tourism. Dr. Ravichandran also writes a bi-monthly blog focusing on human resources and legal issues for Restaurant Hospitality titled Foodservice @ Work in addition to contributing to EasyIce.com on similar topics. She serves as faculty advisor for the KSU chapter of Professional Convention Management Association (PCMA).

Barbara Scheule, Ph.D

Doctoral and Master of Science degrees were completed at Kansas State University in Hospitality Management & Institutional Food Service Management. A dietetic internship was completed at the University of Oregon Health Sciences Center. The Bachelor of Science degree was completed at the University of Nebraska with dual majors in (1) Human Nutrition and Foodservice Management and (2) Education and Family Resources. Prior to joining the Kent State University faculty, was a manager for 16 years in a University Dining Services known for "from scratch" food preparation and award winning special events and menus. Is the faculty advisor for the Student Chapter of Club Managers Association of America and teach classes on food study, foodservice management, hospitality service quality, professionalism in hospitality management, and research seminar. My research interests include food safety education, management of quality and consumer satisfaction, effectiveness of employee development programs, school foodservice management, and educational issues related to hospitality education.

Mandy Ulicney

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